11 Item(s)

  • ADELINA'S CUCINA Dolce e Salato
    Adelina's KITCHEN & CUCINA Dolce e Salato - Sweet & Savoury join in Adelina's journey from Calabria to Australia 70 all new recipes
    'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past. Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions! This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.
    Our 50 year commemorative cookbook is on sale now. This cookbook contains over 80 recipes, some our family traditions, and some contributed by chefs and friends. Including in the book are collaborations by Guy Grossi, Adelina's Kitchen, Bar Idda, Mangia Mangia, Si Mangia, Il Sogno, Estelle Bistro, Mister Bianco, Rosa Mitchell, Supermaxi, The Fermentary, Kalaparee Olives, Paola Bacchia and also the Consulate General of Italy has sent in his favourite. Recipes include preserves, jams, olives, quince, kimchi and giardiniera. Passata, salumi and salumi products. Pastas, sauces, arancini, risotto, arrosticini, sweets and biscuits. A beautifully presented book. A must have for your collection.
    Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
  • Preserving the Italian Way

    Pietro De Maio is a Melbourne born GP from Italian parents. He has been collecting traditional Italian recipes mixed with childhood memories from his travels and traditional Italian upbringing.  Includes preserving vegetables and fish, making cheese and salami, tomatoes and other produce, preserving fruit in grappa, baking bread and preserving olives. This wonderful, entertaining and witty book is for the enthusiastic cook and for anyone who appreciates the rich traditions of Italy.


    Out of stock

  • My Umbrian Kitchen

    Join Patrizia Simone, Umbrian – Australian chef and and advocate of eating and living by the seasons, as she shares the time – honoured rituals, stories and treasured family recipes from her childhood in rural Italy that inspire the dishes she serves at her celebrated restaurant, Simone’s of Bright, in Victoria’s Oven’s Valley.


    Out of stock

  • Mangia, Mangia! Gatherings Cookbook

    The second book by Teresa Oates and Angela Villella. Gatherings is all about the spirit of coming together and the traditional recipes that go along with this. Featuring more than 100 recipes from everyday meals to elaborate feasts to feed a crowd.

    Winner of The Gourmand World Cookbook Awards – Australian Division - “ Best Italian Cuisine Book”.

  • Mangia, Mangia Cookbook

    The debut and best-selling book by authors Teresa Oates and Angela Villella. Teresa and Angela are passionate in their quest to preserve the customs and vibrant food culture of their native Calabria and to introduce new generations to the joys of simple and generous cooking.

  • Love Italy

    Join Guy Grossi as he travels around the gastronomic paradise that is Italy, tasting the best of Italian food and meeting the passionate artisans who produce it.

    All the quintessential Italian ingredients are here, from parmiggiano to prosciutto, balsamic vinegar and buffalo mozzarella. Discover the wonderful characteristics behind the ingredients, the traditional artisan methods that have been passed on through the generations.

    Love Italy is a beautiful, warm, honest and joyful celebration of real Italian food and real Italian people. A must for any lover of Italian food culture!


    Out of stock

  • Adelina’s Kitchen & Cucina

    Adelina’s cookbook encompasses more than 50 years of cooking experience from her young days in Calabria to her extensive restaurant experience in Melbourne. This book contains 52 mouth-watering biscotti, dessert and cake recipes in both English and Italian.

  • Adelina's Kitchen Recipes from my Italian table

    Join Adelina as she shares the traditinal Italian recipes she learnt from her mother.  Enjoy learning about the essential ingredients of Italian cooking.  The entree, first and second courses and a selection of Italian sauces in English and Italian all have easy to follow recipies that work.